Cheese Burst Masala Dosa Recipe
Looking for a dosa that’s crispy, spicy, and packed with ooey-gooey cheese? This cheese burst masala dosa recipe solves the common problem of soggy dosas or unevenly melted cheese. With perfectly spiced potato filling and a golden crisp exterior, this cheese masala dosa is a showstopper for breakfast or brunch. Try this masala dosa recipe at home and turn a simple meal into an indulgent, cheesy delight everyone will crave.
How to Make
- 1.
Prepare the Aloo Bhaji
Boil the potatoes and lightly sauté them with onions and spices until tender and flavorful. This potato filling is the heart of your cheese masala dosa.
- 2.
Heat the Griddle
Place a griddle or non-stick pan over medium heat and allow it to warm thoroughly. A properly heated pan is key to a crispy masala dosa recipe.
- 3.
Spread the Dosa Batter
Pour a ladleful of dosa batter onto the centre of the griddle. Using the back of the ladle, spread it thinly and evenly in a circular motion to create a uniform cheese masala dosa base.
- 4.
Cook Until Bubbling
Let the dosa cook until the top starts to dry, small bubbles form, and the edges lift slightly. This ensures your cheese masala dosa recipe will be crispy yet soft in the centre.
- 5.
Add Butter or Ghee
Once the dosa begins to dry, add a dollop of butter or ghee on top. It melts into the dosa, enhancing flavour and creating the perfect base for your cheese masala dosa.
- 6.
Add the Cheese.
Scatter, grated Britannia The Laughing Cow Cheese Block over the surface. Spread evenly using a spatula so every bite of your cheese masala dosa is gooey and delicious.
- 7.
Assemble and Serve
Once the cheese melts slightly, add the prepared aloo bhaji inside the dosa, fold, and serve hot. Your cheese burst masala dosa recipe is ready to enjoy!
Fun Facts About This Cheese Masala Dosa Recipe
- Dosa has existed for over 1,500 years, with references in Tamil literature like Sangam-era poetry and Silappatikaram.
- Originally thicker and softer, dosa evolved over centuries into the thin, crispy crepe we know today by the 19th century.
- One legend claims a Brahmin cook accidentally created dosa while trying to ferment rice for alcohol; the name may come from Kannada dosha, meaning sin or blemish.
- Udupi restaurants from Karnataka popularised the thin, crisp version of dosa across South India and beyond.